• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fusilli, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, grate courgette. • Roughly chop baby leaves. • Finely chop onion (see ingredients) and celery

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook courgette, onion, celery and pork mince, breaking up mince with a spoon, until browned, 6-7 minutes. • Reduce heat to medium, then add cream (see ingredients) and Nan's special seasoning, Cook until bubbling, 1 minute. • Add baby leaves, the butter, the cooked fusilli and reserved pasta water and cook until leaves are just wilted, 2 minutes. Season with salt and pepper.

• Divide creamy pork and courgette fusilli. • Garnish with chilli flakes (if using) and sprinkle over grated parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.